Tricolored Vegetable Pasta with Sun-Dried Marinara and Cashew Cheese

Tuesday, June 17th, 2014

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Another raw pasta dish from The HappyCow Cookbook – this one courtesy of G-Zen. I like the greater variety found here; in addition to zucchini noodles, there are also spiralized beets and carrots. Much more interesting than plain old zucchini! (But the beets? Hella messy! I cannot imagine trying to eat this pasta in public.)

The marinara sauce is pretty tasty too; I was a little unsure of the dates, but you can’t really taste them in the finished product. You’re supposed to serve the sauce at room temp, but mine was cold owing to several of the ingredients (I keep the dates and sundried tomatoes refrigerated), so I warmed it up on the stove top a bit.

The cashew cheese resembles Ricotta more than it does Parmesan; soaking the cashews prior to blending them introduced extra moisture that isn’t usually present in vegan Parm recipes. Weird, right? Still good, though, and Shane used the cheese to soak up all the extra beet juice.

Not bad, and since dinner was so low-cal, I was able to double down on the ice cream cones later that night. (Kidding! Thought about it though….)

Virtual Vegan Potluck: Pretty in Pink Double Cheese Pizza

Friday, November 15th, 2013

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When I signed up for this month’s installment of the Virtual Vegan Potluck, I checked off the box for “beets please!” without giving it much thought. And then I promptly began to panic: I’ve never cooked with beets before. Never even eaten a beet, in fact! (Well, I’m at least 99% sure, so don’t quote me on that.) Next thing you know, my mind turned – as it always, inevitably does – to pizza.

As it turns out, pizzas are beet-friendly in a multitude of ways. You can blend ’em up and put ’em in the dough to turn the crust neon pink. (Bitchin’!) Or perhaps you’d rather cut your beets into fun shapes and arrange them playfully atop a pizza pie. (Crafty!) Mash them up and turn them into a hummus or a pesto and for a tasty and colorful base. (Neat-o!)

 

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Me, I decided to convert one of my favorite homemade cheese recipes into a delicious hot pink mess. Enter the Cheddary Cashew Cheese from Julie Hasson’s Vegan Pizza, which I adapted special for this potluck. Since beets don’t have much of a taste, this sauce may look sweet, but it’s 100% savory, with cashews, nutritional yeast, garlic, onion, and paprika colliding into a plate of gooey goodness. As for the toppings, I decided to keep it simple, since I didn’t want any olives or mushrooms distracting from the pretty pink beet hearts. Just beeting hearts and Daiya cheese, please.

Shane wanted to call this a Bleeding Heart Pizza – and perhaps that would have been a more appropriate title, seeing as how the beets bled all over their pillows of mozzarella Daiya cheese, staining them a glorious shade of pink.

Ah well. Whatever you call it, you’ll be begging for seconds!

 

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